The Eagle
Saved by 4 People
About this Cocktail

My first drink with tea-infused Vermouth. Tasty.

Ingredients:
  • 1.5 oz Redemption Rye
  • 0.5 oz Canton ginger liqueur
  • 0.5 oz lapsang souchong-infused Dolin Blanc vermouth
  • 0.5 oz lemon juice
  • Absinthe spray
Preparation:

Shake the ingredients over ice and double strain into a coupe sprayed with absinthe. Garnish with lemon strip.

For the tea-infused vermouth, I used two teaspoons of the loose leaf tea and 8 oz of Dolin blanc. Strain after 0.5 hours.

1 Likes

Brandon Herring

0 Comments

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